Easy Italian Spaghetti Pasta Salad

• Meat

  • 8 oz Pepperoni, mini

• Produce

  • 10 oz Cherry tomatoes
  • 2 Cucumbers
  • 1 Garlic clove
  • 1 Red bell pepper
  • 1/2 Red onion

• Condiments

  • 1 4-ounce can Black olives

• Pasta & Grains

  • 1 lb Spaghetti, Thin

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 2 tbsp Italian seasoning
  • 2 1/3 tbsp Kosher salt
  • 2 tsp Sugar

• Oils & Vinegars

  • 1 cup Olive oil, Extra Virgin
  • 1/2 cup Red wine vinegar

• Dairy

  • 1/2 cup Parmesan cheese or pecorino romano, grated

Found on foodiecrush.com

Description

Ingredients

• 1 pound thin spaghetti
• 2 tablespoons kosher salt
• 2 cucumbers, quartered and sliced
• 1 red bell pepper, seeded and chopped
• ½ red onion, thinly sliced
• 10 ounces cherry tomatoes, halved
• 8 ounces mini pepperoni
• 1 4-ounce can sliced black olives, drained
• ½ cup grated Parmesan cheese or pecorino romano
• 1 cup extra virgin olive oil
• ½ cup red wine vinegar
• 2 tablespoons Italian seasoning
• 2 teaspoons sugar
• 1 garlic clove, pressed or finely minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Directions

• Cook the spaghetti according to the package directions in boiling water seasoned with 2 tablespoons of kosher salt. Drain, rinse and cool. Add the spaghetti to a large bowl with the cucumbers, red bell pepper, red onion, cherry tomatoes, mini pepperoni, black olives and parmesan cheese. In a pint jar with a lid, add the olive oil, red wine vinegar, Italian seasoning, sugar, garlic clove, kosher salt and freshly ground black pepper. Shake well and pour over the spaghetti mixture and toss to coat. Add more parmesan cheese and salt and pepper to taste. Chill for 30 minutes up to overnight.